SPAGHETTI WITH SPICY EGGPLANT

Best of the Best Vol. 11from the editors of Food & WineCristina's Tuscan TableCristina Ceccatelli CookAs someone once said, "No man is lonely while eating spaghetti—it requires too much attention!"Serves 6

DIRECTIONSPlace eggplant in colander, sprinkle with salt, and let rest for one hour.

Pat eggplant dry. In a large skillet, heat 1/4 cup olive oil on high. Add in one layer of eggplant and cook until crispy on one side. Do not stir. Turn to crisp other side. Eggplant will shrink and crisp. Repeat until all the eggplant is crispy.

In a large pot, bring salted water to boil and cook spaghetti until al dente. Drain, reserving 2 cups cooking water. Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed to keep everything juicy. Serve with shaved Parmigiano.